Yields 30–35 potstickers
¼ pound fresh shrimp
½ cup canned bamboo shoots
3 medium dried mushrooms
1 cup ground pork
1½ green onions, thinly sliced
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 package shiu mai or potsticker wrappers (the round ones)
½ cup water for boiling potstickers
Oil for frying, as needed
Who's Your Daddy? (page 87)
1. Wash and devein the shrimp, and chop finely. Shred the bamboo shoots. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Drain, remove the stems, and slice finely.
2. Combine the ground pork with the shrimp, bamboo shoots, dried mushrooms, green onions, Worcestershire sauce, soy sauce, sugar, and sesame oil.
3. To make the potstickers: Place 1 teaspoon of filling in the middle of the wrapper. Wet the edges, fold the wrapper over the filling and seal, crimping the edges. Continue with the remainder of the potstickers. Cover the completed potstickers with a damp towel to prevent drying.
4. Add 2 tablespoons oil to a preheated wok or skillet (1 tablespoon if using a nonstick pan). When oil is hot, add a few of the potstickers, smooth side down. Do not stir-fry, but let cook for about 1 minute. Do not turn the dumplings over. Add ½ cup of water and cover immediately.
5. Cook, covered, until most of the liquid is absorbed. Uncover, and cook until the liquid has evaporated. Loosen the potstickers with a spatula and serve with the browned side facing up.